Farmers Market Series Part Four: Newton

The pine branches hang low at Cold Spring Park, and nestled between the trees is the entrance to the Newton Farmers Market. The market has a couple dozen vendors, and I stop at each of the tables. There are long lines at the ice cream booth and at another booth making meat pies, and I stop…

Roasted Chicken with Beet Greens, Corn and Cherry Tomatoes

Have you ever eaten beet greens? Most people only eat the bottoms, the purple and golden yellow taproot that grows in the ground. But the green leaves and purple stalks on the top can be eaten too, and they are crisp and taste like spinach. Like other dark leafy greens, they are high in protein,…

Farmers Market Series Part Three: Framingham

I can see a kettle corn vendor as I drive up to the Framingham farmers market on the Village Green. I love the sweet and salty snack, and I grab a bag to munch on as I tour the market, not yet having had lunch. There are produce vendors on both sides of the sidewalk,…

The Mushroom Farm at Fungi Ally

Four years ago, Willie Crosby sat in his friend’s basement harvesting mushrooms from fruited sawdust logs. In a space that was only 8 x 16 feet, he could inoculate 200 logs per week with mushroom mycelium and bring them to harvest. Willie was a produce farmer but he was inspired to grow mushrooms after reading…

Making Pesto at the Market Test KITCHEN

The word “pesto” comes from an Italian word meaning “to pound, to crush.” This refers to the method of making pesto from crushed basil leaves and crushed garlic cloves. Last Friday in The KITCHEN at the Boston Public Market, Stillman’s Farm set up a test kitchen to try out three different kinds of pesto. Some…

A cup of mushroom tea with Liat Racin, founder of Tamim Teas

A bite of ginger, a little nuttiness from the turmeric, and a deep earthiness. That must be the taste of the mushrooms… or maybe that’s still the turmeric. The hot cup of Lion’s Share mushroom tea steams, and makes the room smell of ginger. In Liat Racin’s kitchen in Somerville, the shelves are lined with…

Inside the Discovery Portal

“All we knew when we got into this business was that people wanted a better option for food at their office. That’s what we knew. We didn’t exactly know how we were going to solve for that. We had a general idea, and that’s where the innovation of the LeanBox itself came out of, which…

Kabocha (Sunshine) Squash Risotto

At the last CSA pickup for Stearns Farm, we received a kabocha squash. It’s orange just like a sugar pumpkin, but it’s much smaller. The sign said to roast with butter and sugar, but weeks went by and it just sat on my counter. One day my brother told me that he had made a…